Alouette^® Pepper Medley Gazpacho Soup Recipe

1 1/2  C  tomato juice

1 pkg. Alouette® Pepper Medley

1 clove garlic

1 1/2 lbs. vine-ripened tomatoes(roughly chopped )

1 ea. cucumber ( peeled, seeded, and roughly chopped )

1/2 red bell pepper ( cored, seeded, and roughly chopped)

1/2 C yellow onion (roughly chopped)

1/4 C fresh flat-leaf parsley roughly chopped (1/2 small bunch)

1 ea. slice of bread ( crust removed)

1 tsp fresh tarragon

3 Tbsp. extra-virgin olive oil, plus more for garnish

2 Tbsp sherry vinegar

• Pour tomato juice and ½ the package of Alouette® Pepper Medley in the canister of a blender. Puree  well
• Add the garlic, tomato, cucumber, bell pepper, onion, parsley, tarragon and bread to the blender.
• Using pulse mode puree until reaching desired consistency ( the longer ingredients are pureed the smoother or finer the gazpacho will be )
• Add olive oil and sherry vinegar and season with salt and pepper
• Store in the refrigerator for at least 1 hour preferably 3-4 hours for the flavors to marry together well
• To serve  pour the gazpacho  into 4 chilled bowls
• Top with a dollop of Alouette® Pepper Medley in the center of each bowl

Drizzle 1/2 tsp olive oil over each bowl .garnish with croutons